Hoummus

Hoummus is a Middle Eastern dip made of chickpeas. Smooth, creamy and often served as a part of an Arab meze along with tabouleh and baba ghanoush.

The taste of cumin, lemon and tahini paste takes you straight to the Middle East, and I will always remember the first time I had it in Dubai in company of good friends.

A hoummus is really easy to make and it takes no time, if you remember to soak the chickpeas the night before. Are you in a hurry use canned chickpeas instead, and always have a can of chickpeas in your larder or cupboard. This way you are able to create a delicious dip in no time.

Serve hoummus with flatbread, toasted pita bread or a variety of vegetables, e.g. cucumber, carrot, celery and red pepper, for a healthy snack, or serve it as a side dish to roasted lamb or chicken.

I like the texture of my hoummus to be pretty coarse. If you like it to be smoother, just process for a longer time.

Garnish: A few good olives, some fresh parsley or coriander, ground cumin and olive oil

Nutrition Info

Instructions

Drain the soaked chickpeas and put them in a saucepan. Cover with plenty of water and bring to a boil. Cover with a lid and simmer for about 1 hour until very soft. Drain the chickpeas but save the cooking liquid. If you are using canned chickpeas, strain them and discard the liquid and use cold water instead of cooking liquid.

Put the chickpeas, tahini paste, garlic, cumin, olive oil and the juice of one lemon in a food processor. Add a bit of cooking liquid or water as well and blitz briefly. Taste and adjust the seasoning with salt, pepper and lemon juice. Add more liquid if needed and process again. The hoummus should feel creamy, not runny nor too solid.

Serve the hoummus on a platter, drizzle with some olive oil and garnish with a few olives or fresh parsley / coriander.
Eat it with flatbread, toasted pita bread or bite size vegetables, e.g. cucumber, celery, red pepper and carrot.

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